CN112293627A - Vegetable protein functional peptide beverage and preparation method thereof - Google Patents
Vegetable protein functional peptide beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112293627A CN112293627A CN201911166585.3A CN201911166585A CN112293627A CN 112293627 A CN112293627 A CN 112293627A CN 201911166585 A CN201911166585 A CN 201911166585A CN 112293627 A CN112293627 A CN 112293627A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- liquid
- natto
- functional peptide
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 57
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 43
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 103
- 230000004151 fermentation Effects 0.000 claims abstract description 102
- 239000007788 liquid Substances 0.000 claims abstract description 88
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 59
- 244000068988 Glycine max Species 0.000 claims abstract description 59
- 235000013557 nattō Nutrition 0.000 claims abstract description 59
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 40
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 40
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 38
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 38
- 238000002791 soaking Methods 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 20
- 238000004537 pulping Methods 0.000 claims abstract description 17
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 16
- 230000001580 bacterial effect Effects 0.000 claims abstract description 16
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 claims abstract description 15
- 229960000511 lactulose Drugs 0.000 claims abstract description 15
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 239000011728 vitamin K2 Substances 0.000 claims abstract description 11
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 10
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 22
- 238000010411 cooking Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000012153 distilled water Substances 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 235000013619 trace mineral Nutrition 0.000 claims description 8
- 239000011573 trace mineral Substances 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 230000017854 proteolysis Effects 0.000 claims description 5
- 150000002333 glycines Chemical class 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 235000003687 soy isoflavones Nutrition 0.000 claims description 4
- 108010004032 Bromelains Proteins 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 235000019835 bromelain Nutrition 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 229910000360 iron(III) sulfate Inorganic materials 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 claims 5
- 240000007594 Oryza sativa Species 0.000 claims 1
- 108010064851 Plant Proteins Proteins 0.000 claims 1
- 108090000787 Subtilisin Proteins 0.000 claims 1
- 235000013365 dairy product Nutrition 0.000 claims 1
- 235000021118 plant-derived protein Nutrition 0.000 claims 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 abstract description 18
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 18
- 235000008696 isoflavones Nutrition 0.000 abstract description 18
- 229930003448 Vitamin K Natural products 0.000 abstract description 11
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 abstract description 11
- 239000011712 vitamin K Substances 0.000 abstract description 11
- 235000019168 vitamin K Nutrition 0.000 abstract description 11
- 150000003721 vitamin K derivatives Chemical class 0.000 abstract description 11
- 229940046010 vitamin k Drugs 0.000 abstract description 11
- 108091005804 Peptidases Proteins 0.000 abstract description 7
- 238000010025 steaming Methods 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 3
- 235000021568 protein beverage Nutrition 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 239000001963 growth medium Substances 0.000 description 27
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 24
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 20
- 239000000047 product Substances 0.000 description 17
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 13
- 239000008103 glucose Substances 0.000 description 13
- 238000011084 recovery Methods 0.000 description 11
- 239000002518 antifoaming agent Substances 0.000 description 10
- 238000001816 cooling Methods 0.000 description 10
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 10
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 10
- 235000019341 magnesium sulphate Nutrition 0.000 description 10
- 239000002609 medium Substances 0.000 description 10
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 230000004913 activation Effects 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 239000006228 supernatant Substances 0.000 description 7
- 102000035195 Peptidases Human genes 0.000 description 6
- 235000019419 proteases Nutrition 0.000 description 6
- 238000011218 seed culture Methods 0.000 description 6
- 241000238631 Hexapoda Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 235000019764 Soybean Meal Nutrition 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000004455 soybean meal Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000013543 active substance Substances 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 241001052560 Thallis Species 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- DKHGMERMDICWDU-GHDNBGIDSA-N menaquinone-4 Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)=C(C)C(=O)C2=C1 DKHGMERMDICWDU-GHDNBGIDSA-N 0.000 description 2
- 229940086319 nattokinase Drugs 0.000 description 2
- 108010073682 nattokinase Proteins 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- PFRQBZFETXBLTP-UHFFFAOYSA-N Vitamin K2 Natural products C1=CC=C2C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C(=O)C2=C1 PFRQBZFETXBLTP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000004097 bone metabolism Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 235000019143 vitamin K2 Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of protein beverages, in particular to a vegetable protein functional peptide beverage and a preparation method thereof, wherein the vegetable protein functional peptide beverage comprises the following raw materials in parts by weight: 1500-1800 parts of natto protein fermentation liquid, 3.0-3.3 parts of citric acid and 0.46-0.50 part of lactulose slurry, wherein the natto protein fermentation liquid contains 3000-6000IU/mL vitamin K2And 150-240mg/mL soybean isoflavone, wherein the beverage is a transparent liquid beverage, and the natto protein fermentation liquid is a fermentation product prepared by soaking soybeans, steaming and boiling to remove peels, pulping, performing neutral protease enzymolysis, inoculating bacillus natto bacterial liquid for fermentation and performing solid-liquid separation. The vegetable protein functional peptide beverage takes natto protein fermentation liquor as a main raw material, and contains rich soybean isoflavone and vitamin K2The preparation method adopts the steps of steaming and boiling to destroy the physical structure of the soybeans and using protease for enzymolysis to decompose macromolecular protein in the soybeans into micromolecular active peptide, thereby effectively improving the soybean isoflavone and the vitamin K in subsequent fermentation liquor2The content of (a).
Description
Technical Field
The invention relates to the technical field of protein beverages, in particular to a vegetable protein functional peptide beverage and a preparation method thereof.
Background
Natto is a food produced by fermenting beans as raw materials. At present, natto is accepted by the wide domestic consumers as functional food. The natto contains abundant nutrients including various amino acids, minerals, vitamins, etc., and also contains saponin active substances with health promoting effect, oligosaccharide, isoflavone, and vitamin K2And multiple enzymes, especially isoflavone with effects of preventing cardiovascular diseases and osteoporosis, and vitamin K2Has good physiological effects of promoting blood coagulation, regulating bone metabolism, preventing and treating osteoporosis, etc. Therefore, the natto fermentation process and the preparation process thereof are improved and optimized, so as to improve the vitamin K in the natto2And isoflavone content, meet the requirement of regulating metabolism and function of human body, and supplement natural vitamin K2And isoflavone, and has important significance.
The peculiar bad smell and taste of the natto, such as ammonia taste, are difficult to accept by some domestic consumers; secondly, certain enzymes and functional active substances in natto are not easy to maintain high activity for a long time even at low temperature, and the industrialization and marketing development of the product are limited. In order to improve the above problems, some researchers have made research attempts, and the following are publicly reported:
CN200910115455 discloses a preparation method of bouquet natto, which is to inoculate saccharomyces cerevisiae by secondary fermentation and add fermentable sugar, thereby eliminating the odor and beany flavor of natto. However, since the secondary fermentation of the present invention is inoculated with anaerobic bacteria, it interferes with aerobic fermentation of Bacillus natto, and may even cause death of Bacillus natto cells; also, the alcoholic taste of the fermented end product may limit consumption by certain people.
CN201711377406 discloses a preparation process of fermented natto without ammonia smell, which adopts bacillus natto-streptococcus thermophilus for fermentation, the finally prepared natto increases the content of amino acid nitrogen on the basis of keeping the activity of nattokinase unchanged, and the product can be stored for 6 months at-18 ℃, but whether nattokinase still has higher activity is unknown, and the special peculiar smell of natto cannot be fundamentally improved due to single fermentation raw material.
CN2019101904947 discloses a preparation method of natto with low ammonia taste and high nutrition original taste, which fundamentally improves the taste of natto and improves the nutritional value of natto by selecting raw material types and utilizing mixed strain liquid, and simultaneously, proper trehalose is added in the natto low-temperature storage process, and bioactive substances in the natto are protected by the trehalose, so that better functional action and sensory effect are obtained.
The above patents are all the researches on improving the smell and taste of natto products and protecting and improving the active substances in natto products, but how to improve the content and utilization rate of important nutrient and functional components in soybeans and how to extract key effective components in soybeans as much as possible, especially how to improve the isoflavone and vitamin K in the fermentation of soybeans into natto2The content of the fermented natto beverage is basically not related to the report at present.
Disclosure of Invention
In view of the above, one of the objectives of the present invention is to provide a vegetable protein functional peptide beverage, which uses natto protein fermentation broth as the main raw material and is rich in soybean isoflavone and vitamin K2(ii) a The invention also aims to provide a preparation method of the vegetable protein functional peptide beverage, namely, a steaming method is adopted to destroy the physical structure of the soybeans, and then protease is used for enzymolysis, so that macromolecular protein in the soybeans is decomposed into small molecular active peptide, thus effectively improving the soybean isoflavone and vitamin K in subsequent fermentation liquor2And (4) content.
The invention solves the technical problems by the following technical means:
in one aspect of the invention, a method of planting is providedThe physical protein functional peptide beverage comprises the following raw materials in parts by weight: 1500-1800 parts of natto protein fermentation liquid, 3.0-3.3 parts of citric acid and 0.46-0.50 part of lactulose slurry, wherein the natto protein fermentation liquid contains 3000-6000IU/mL vitamin K2And 150-240mg/mL of soybean isoflavone, wherein the beverage is a transparent liquid beverage.
On the basis of the technical scheme, the invention also makes the following improvements:
the natto protein fermentation broth is a fermentation product prepared by soaking soybeans, boiling and peeling, pulping, hydrolyzing with neutral protease, inoculating bacillus natto bacterial liquid, performing liquid submerged fermentation, and performing solid-liquid separation.
In another aspect of the present invention, there is provided a method for preparing the above vegetable protein functional peptide beverage, comprising the steps of:
soaking: selecting semen glycines with plump granules and no moth eye, adding into soaking solution, soaking at 25-35 deg.C for 12-24 hr, and taking out semen glycines;
cooking and peeling: and (3) cooking the soaked soybeans for 40min under the physical conditions of the pressure of 110-.
Pulping: adding soybean clinker into distilled water with the mass 5 times of that of the soybean clinker, grinding the soybean clinker into colloid for pulping, then placing the prepared slurry into a high-pressure sterilization pot, and sterilizing the slurry for 0.5h at the high temperature and the high pressure under the pressure of 50-80kPa and the temperature of 110-;
enzymolysis: cooling the sterile slurry to 35-45 ℃, adding neutral protease, slowly stirring and uniformly mixing for enzymolysis to obtain an enzymolysis solution;
inoculating and fermenting: transferring the enzymolysis liquid into a fermentation tank, inoculating bacillus natto bacterial liquid, performing liquid submerged fermentation, performing solid-liquid separation on the obtained fermentation product through a centrifugal machine, and obtaining supernatant liquid, namely natto protein fermentation liquid;
preparing a beverage: adding edible auxiliary materials into the natto protein fermentation liquid, filling, sterilizing and packaging to obtain the vegetable protein functional peptide beverage.
The preparation process of the bacillus natto bacterial liquid is as follows: taking bacillus natto strains, and carrying out aerobic culture on a recovery culture medium for 24 hours to obtain bacillus natto recovery liquid; inoculating the bacillus natto recovery solution into a new activation culture medium with the volume 10 times of that of the bacillus natto recovery solution, and carrying out aerobic culture for 24 hours to obtain a bacillus natto activation solution; according to the activating solution: inoculating the bacillus natto into the seed culture medium according to the volume ratio of 1:20, and culturing for 24h to obtain the bacillus natto bacterial liquid.
The resuscitation medium and the activation medium have the same components, and the resuscitation medium comprises the following raw materials in parts by weight: 2.4 parts of beef extract, 8 parts of peptone, 32 parts of soybean meal, 8 parts of glucose, 0.032 part of dipotassium hydrogen phosphate, 1.6 parts of magnesium sulfate, 4 parts of sodium chloride, 0.8 part of defoaming agent, 800 parts of distilled water and the pH value of a recovery culture medium being 7.2.
The seed culture medium comprises the following raw materials in parts by weight: 640 parts of soybean meal, 160 parts of glucose, 0.64 part of dipotassium phosphate, 32 parts of magnesium sulfate, 160 parts of an antifoaming agent, 160 parts of sodium hydroxide and 16000 parts of distilled water, wherein the pH value of a seed culture medium is 7.2.
Further, the soaking solution is rice washing water containing trace elements, and the trace elements are ZnSO with the mass ratio of 2:14、Fe2(SO4)3The mixture of (1) contains 0.2-0.3g of trace elements per liter of said soaking solution.
Further, the neutral protease is one or a mixture of two of bacillus subtilis neutral protease, bromelain and papain.
Further, the concentration of the neutral protease in the sterile slurry is 85-95 IU/mL.
Further, in the step of proteolysis, the temperature of the proteolysis is 46-50 ℃, and the time of the proteolysis is 45-55 min.
Further, in the inoculation fermentation step, the inoculation amount of the bacillus natto bacterial liquid is 10% of the volume of the enzymolysis liquid.
Further, the deep fermentation is carried out under the conditions of temperature 36-40 deg.C, pH 7.5, stirring speed 100r/min, pressure 0.04-0.06Pa, and fermentation time 17-24 h. Specifically, adding into a fermentation tankFermenting culture medium, heating to 110 deg.C, sterilizing at high temperature for 10min, cooling to 37 deg.C, adding Bacillus natto strain solution, fermenting at 36-40 deg.C, pH 7.5, stirring at 100r/min, and pressure 0.04-0.06Pa for 17-24 hr until vitamin K in the fermented product is detected2The fermentation was terminated at a concentration of 3000-6000IU/mL and a concentration of 150-240mg/mL of soybean isoflavone.
The fermentation medium comprises the following raw materials: the pH value of the fermentation medium is 7.2.
Further, the edible auxiliary materials are citric acid and lactulose syrup.
The vegetable protein functional peptide beverage of the invention is colorless transparent liquid prepared by taking natto products as main raw materials, and the beverage is rich in functional components of soybean isoflavone and vitamin K2The taste, the packaging form and the specification of the beverage can be flexibly adjusted according to market demands, and the market adaptability is strong.
According to the preparation method of the vegetable protein functional peptide beverage, the natto raw material soybeans are subjected to soaking, cooking, peeling and enzymolysis pretreatment, the soaking is performed by adopting rice washing water containing trace elements, the rice washing water contains abundant vitamins and trace elements, the germ germination of the soybeans in the soaking process can be promoted, and the soaking time is limited, so that the germ cannot break through the seed coat, and the ammonia smell generated by later-stage fermentation is effectively reduced; in addition, in the beverage preparation method, the soaked soybeans are boiled to destroy the physical structures of the soybeans, and the macromolecular proteins in the soybeans are converted into micromolecular active peptides by adopting a protease enzymolysis process in the subsequent steps, so that the fermentation efficiency of the subsequent fermentation is improved, the fermentation time is shortened, the utilization rate of the nutritional ingredients of the soybeans and the dissolution rate of the functional ingredients are effectively improved, and the soybean isoflavone and the vitamin K in the fermented natto protein liquid obtained by fermentation are enabled to be2The content is improved to a great extent.
Detailed Description
The invention is illustrated in detail below with specific examples:
the vegetable protein functional peptide beverage is a transparent liquid beverage and comprises the following raw materials in parts by weight: 1500-1800 parts of natto protein fermentation liquid, 3.0-3.3 parts of citric acid and 0.46-0.50 part of lactulose slurry, wherein the natto protein fermentation liquid is a fermentation product prepared by soaking soybeans, cooking and peeling, pulping, performing enzymolysis by neutral protease, inoculating bacillus natto bacterial liquid for fermentation and performing solid-liquid separation, and the natto protein fermentation liquid contains 3000-6000IU/mL vitamin K2And 150-240mg/mL of soy isoflavones.
The preparation process of the bacillus natto bacterial liquid used by the invention is as follows:
(1) preparation of the Medium
The preparation method of the recovery culture medium and the activation culture medium is the same, and specifically comprises the following steps:
weighing the following raw materials by mass: 2.4g of beef extract, 8g of peptone, 32g of soybean meal, 8g of glucose, 0.032g of dipotassium hydrogen phosphate, 1.6g of magnesium sulfate, 4g of sodium chloride, 0.8g of defoaming agent and 800g of distilled water, mixing the raw materials, adding distilled water with the mass 5 times of that of the raw materials of the culture medium, sterilizing for 20min under the conditions of the pressure of 110-120kPa and the temperature of 115-121 ℃, cooling to normal temperature, and adjusting the pH value to 7.2 to obtain the recovery and activation culture medium.
Preparation of seed culture medium:
the seed culture medium comprises the following raw materials in parts by weight: 6400g of soybean meal, 1600g of glucose, 6.4g of dipotassium hydrogen phosphate, 320g of magnesium sulfate, 1600g of defoaming agent, 1600g of sodium hydroxide and 160L of distilled water, mixing the raw materials, adding distilled water with the mass 5 times of that of the raw materials of the culture medium, sterilizing for 20min under the conditions of the pressure of 110-.
Preparation of a fermentation medium:
the fermentation medium comprises the following raw materials: enzymolysis liquid, glucose, dipotassium hydrogen phosphate, magnesium sulfate, a defoaming agent, sodium hydroxide and distilled water; mixing the raw materials, adding distilled water with the mass 5 times of the total weight of the raw materials of the culture medium, sterilizing for 20min under the conditions of the pressure of 110-120kPa and the temperature of 115-121 ℃, cooling to normal temperature, and adjusting the pH value to 7.2 to obtain the fermentation culture medium.
(2) Preparation of Bacillus natto bacterial liquid
The bacillus natto used by the invention is a pure strain separated from small-particle organic natto food produced by wakedfish food corporation, the bacillus natto is inoculated on a recovery culture medium, and is subjected to shake aerobic culture for 24 hours in a shaking table under the conditions that the temperature is 37.5 ℃ and the shaking speed is 200r/min, so as to obtain bacillus natto recovery liquid; inoculating 800mL of Bacillus natto recovery solution on 8L of new recovery culture medium again, and performing shake aerobic culture for 24h at 37.5 ℃ and a shaking speed of 200r/min to obtain Bacillus natto activation solution; inoculating 8L of Bacillus natto activation solution on 160L of seed culture medium, and culturing at 37.5 deg.C, shaking at 100r/min and 0.04-0.06Pa for 24 hr to obtain Bacillus natto solution with pH of 6.0-6.5 and no foreign odor.
(3) The soaking solution used in the invention is prepared as follows:
adding rice 300g per liter of water, stirring for 5min, filtering, adding 500mL water into the filtered rice, stirring for 5min, filtering, mixing the filtrates to obtain rice washing water, adding 0.2-0.3g microelement, preferably microelement 0.3g, preferably microelement consisting of 0.2g ZnSO into each liter of rice washing water4And 0.1g Fe2(SO4)3Mixing, and stirring to dissolve completely to obtain soaking solution.
Example 1
The vegetable protein functional peptide beverage of the present example comprises the following: 1600kg of natto protein fermentation liquid, 3.2kg of citric acid and 0.48kg of lactulose pulp.
The preparation method of the vegetable protein functional peptide beverage of the embodiment is as follows:
s1, soaking: selecting pure soybean with full and no insect eye, adding 300g soybean into per liter of soak solution, soaking at 25-30 deg.C for 20 hr, taking out soybean, and washing with clear water.
S2, cooking and peeling: and (3) steaming the soaked soybeans for 40min at the pressure of 110-.
S3, pulping: mixing the clinker and water according to the mass ratio of 1:5, grinding and pulping by using a colloid mill, then adding into a high-pressure sterilization pot, and sterilizing at the high temperature of 110-120 ℃ for 0.5h under the pressure of 50-80kPa to obtain sterile slurry.
S4, enzymolysis: adding Bacillus subtilis neutral protease into the sterile slurry, stirring, mixing, and performing enzymolysis at 46-50 deg.C for 50min to obtain an enzymolysis solution, wherein the concentration of Bacillus subtilis neutral protease in the sterile slurry is 90 IU/mL.
S5, inoculating and fermenting: adding 16000g of glucose, 64g of dipotassium hydrogen phosphate, 320g of magnesium sulfate and 1600g of defoaming agent into 1600L of enzymolysis liquid, stirring until the glucose is completely dissolved, adjusting the pH to 7.2 by using sodium hydroxide to obtain a liquid fermentation culture medium, transferring the liquid fermentation culture medium into a fermentation tank, heating to 110 ℃, carrying out high-temperature disinfection for 10min, then cooling to 37 ℃, adding 160L of bacillus natto bacterial liquid, fermenting for 20h under the conditions of 36-40 ℃, 7.5 of pH, 100r/min of stirring speed and 0.04-0.06Pa of pressure until the vitamin K in the fermentation product is measured2The concentration range is 3000-6000IU/mL and the concentration range of the soybean isoflavone is 150-240mg/mL, the fermentation is stopped, the obtained fermentation product is subjected to solid-liquid separation by a centrifugal machine, the bacillus natto thallus is taken out, and the centrifugal supernatant is collected to obtain the natto protein fermentation liquid.
S6, preparing the beverage: adding citric acid and lactulose pulp into the natto protein fermentation liquid, mixing uniformly, filling, sterilizing by irradiation, and packaging to obtain the vegetable protein functional peptide beverage.
Example 2
The vegetable protein functional peptide beverage of the present example comprises the following: 1500kg of natto protein fermentation liquid, 3.0kg of citric acid and 0.46kg of lactulose pulp.
The preparation method of the vegetable protein functional peptide beverage of the embodiment is as follows:
s1, soaking: selecting pure soybean with full and no insect eye, adding 300g soybean into per liter of soak solution, soaking at 30-35 deg.C for 12 hr, taking out soybean, and washing with clear water.
S2, cooking and peeling: and (3) cooking the soaked soybeans for 40min at the pressure of 115-120kPa and the temperature of 118-120 ℃, destroying the internal physical structure of the soybeans, cooling to normal temperature after cooking, and removing the skins on the surfaces of the cooked soybeans to obtain the clinker.
S3, pulping: mixing the clinker and water according to the mass ratio of 1:5, grinding and pulping by using a colloid mill, then adding into a high-pressure sterilization pot, and sterilizing at the high temperature of 110-120 ℃ for 0.5h under the pressure of 50-80kPa to obtain sterile slurry.
S4, enzymolysis: adding Bacillus subtilis neutral protease into the sterile slurry, stirring, mixing, and performing enzymolysis at 46-50 deg.C for 45min to obtain an enzymolysis solution, wherein the concentration of Bacillus subtilis neutral protease in the sterile slurry is 85 IU/mL.
S5, inoculating and fermenting: adding 16000g of glucose, 64g of dipotassium hydrogen phosphate, 320g of magnesium sulfate and 1600g of defoaming agent into 1600L of enzymolysis liquid, stirring until the glucose is completely dissolved, adjusting the pH to 7.2 by using sodium hydroxide to obtain a liquid fermentation culture medium, transferring the liquid fermentation culture medium into a fermentation tank, heating to 110 ℃, carrying out high-temperature disinfection for 10min, then cooling to 37 ℃, adding 160L of bacillus natto bacterial liquid, carrying out solid-liquid separation on the obtained fermentation product by using a centrifugal machine under the conditions of 36-40 ℃, pH to 7.5, stirring speed of 100r/min and pressure of 0.04-0.06Pa, taking out bacillus natto thalli, and collecting centrifugal supernatant to obtain the natto protein fermentation liquid.
S6, preparing the beverage: adding citric acid and lactulose pulp into the natto protein fermentation liquid, mixing uniformly, filling, sterilizing by irradiation, and packaging to obtain the vegetable protein functional peptide beverage.
Example 3
The vegetable protein functional peptide beverage of the present example comprises the following: 1700kg of natto protein fermentation liquid, 3.1kg of citric acid and 0.49kg of lactulose pulp.
The preparation method of the vegetable protein functional peptide beverage of the embodiment is as follows:
s1, soaking: selecting pure soybean with full and no insect eye, adding 300g soybean into per liter of soak solution, soaking at 25-35 deg.C for 12 hr, taking out soybean, and washing with clear water.
S2, cooking and peeling: and (3) steaming the soaked soybeans for 40min at the pressure of 110-.
S3, pulping: mixing the clinker and water according to the mass ratio of 1:5, grinding and pulping by using a colloid mill, then adding into a high-pressure sterilization pot, and carrying out cooking sterilization for 0.5h at the pressure of 50-80kPa and the temperature of 110-.
S4, enzymolysis: adding mixed protease into the sterile slurry, stirring and mixing uniformly, wherein the mixed protease is prepared by mixing papain and bromelain in a mass ratio of 1:1, the concentration of the mixed protease in the sterile slurry is 88IU/mL, and carrying out enzymolysis for 50min at the temperature of 46-50 ℃ to obtain an enzymolysis solution.
S5, inoculating and fermenting: adding 16000g of glucose, 64g of dipotassium hydrogen phosphate, 320g of magnesium sulfate and 1600g of defoaming agent into 1600L of enzymolysis liquid, stirring until the glucose is completely dissolved, adjusting the pH to 7.2 by using sodium hydroxide to obtain a liquid fermentation culture medium, transferring the liquid fermentation culture medium into a fermentation tank, heating to 110 ℃, carrying out high-temperature disinfection for 10min, then cooling to 37 ℃, adding 160L of bacillus natto bacterial liquid, and fermenting for 22h under the conditions of 36-40 ℃, 7.5 of pH, 100r/min of stirring speed and 0.04-0.06Pa until the vitamin K in the fermentation product is measured2The concentration range is 3000-6000IU/mL and the concentration range of the soybean isoflavone is 150-240mg/mL, the fermentation is stopped, the obtained fermentation product is subjected to solid-liquid separation by a centrifugal machine, the bacillus natto thallus is taken out, and the centrifugal supernatant is collected to obtain the natto protein fermentation liquid.
S6, preparing the beverage: adding citric acid and lactulose pulp into the natto protein fermentation liquid, mixing uniformly, filling, sterilizing by irradiation, and packaging to obtain the vegetable protein functional peptide beverage.
Example 4
The vegetable protein functional peptide beverage of the present example comprises the following: 1800kg of natto protein fermentation liquid, 3.3kg of citric acid and 0.50kg of lactulose pulp.
The preparation method of the vegetable protein functional peptide beverage of the embodiment is as follows:
s1, soaking: selecting pure soybean with full and no insect eye, adding 300g soybean into per liter of soak solution, soaking at 30-35 deg.C for 24 hr, taking out soybean, and washing with clear water.
S2, cooking and peeling: and (3) cooking the soaked soybeans for 40min at the pressure of 110-.
S3, pulping: mixing the clinker and water according to the mass ratio of 1:5, grinding and pulping by using a colloid mill, then adding into a high-pressure sterilization pot, and carrying out cooking sterilization for 0.5h at the pressure of 50-80kPa and the temperature of 110-.
S4, enzymolysis: adding Bacillus subtilis neutral protease into the sterile slurry, stirring, mixing uniformly, performing enzymolysis at 46-50 deg.C for 55min to obtain enzymolysis solution, heating to 100 deg.C, maintaining the temperature for 10min, inactivating enzyme, centrifuging, and collecting supernatant to obtain enzyme-inactivated solution.
S5, inoculating and fermenting: adding 16000g of glucose, 64g of dipotassium hydrogen phosphate, 320g of magnesium sulfate and 1600g of defoaming agent into 1600L of enzyme-inactivated liquid, stirring until the mixture is completely dissolved, adjusting the pH to 7.2 by using sodium hydroxide to obtain a liquid fermentation culture medium, transferring the liquid fermentation culture medium into a fermentation tank, heating to 110 ℃, carrying out high-temperature disinfection for 10min, then cooling to 37 ℃, adding 160L of bacillus natto liquid, fermenting for 24h under the conditions of 36-40 ℃, pH to 7.5, stirring speed of 100r/min and pressure of 0.04-0.06Pa until vitamin K in a fermentation product is measured2The concentration range is 3000-6000IU/mL and the concentration range of the soybean isoflavone is 150-240mg/mL, the fermentation is stopped, the obtained fermentation product is subjected to solid-liquid separation by a centrifugal machine, the bacillus natto thallus is taken out, the centrifugal supernatant is collected, tannin with the mass percentage concentration of 0.5% is added to precipitate insoluble components, and the natto protein fermentation liquor is obtained by fractional filtration and residue removal.
S6, preparing the beverage: adding citric acid and lactulose pulp into the natto protein fermentation liquid, mixing uniformly, filling, sterilizing by irradiation, and packaging to obtain the vegetable protein functional peptide beverage.
Comparative example:
the vegetable protein functional peptide beverage of the present example comprises the following: 1600kg of natto protein fermentation liquid, 3.2kg of citric acid and 0.48kg of lactulose pulp.
The preparation method of the vegetable protein functional peptide beverage of the embodiment is as follows:
s1, soaking: selecting pure soybean with full and no insect eye, adding 300g soybean into per liter of clear water, soaking at 25-35 deg.C for 20 hr, and taking out soybean.
S2, peeling: removing the peel of the soaked soybean.
S3, pulping: mixing peeled soybean and water according to the mass ratio of 1:5, grinding with a colloid mill to prepare pulp, then adding into a high-pressure sterilization pot, and carrying out cooking sterilization at the temperature of 110-.
S4, inoculating and fermenting: adding 16000g of glucose, 64g of dipotassium hydrogen phosphate, 320g of magnesium sulfate and 1600g of defoaming agent into 1600L of sterile slurry, stirring until the mixture is completely dissolved, adjusting the pH to 7.2 by using sodium hydroxide to obtain a liquid fermentation medium, transferring the liquid fermentation medium into a fermentation tank, heating to 110 ℃, carrying out high-temperature disinfection for 10min, then cooling to 37 ℃, adding 160L of bacillus natto bacterial liquid, fermenting for 20h under the conditions of 36-40 ℃, 7.5 pH, 100r/min of stirring speed and 0.04-0.06Pa, stopping fermentation, carrying out solid-liquid separation on the obtained fermentation product by a centrifugal machine, taking out bacillus natto thalli, collecting centrifugal supernatant, and obtaining the natto protein fermentation broth.
S6, preparing the beverage: adding citric acid and lactulose pulp into the natto protein fermentation liquid, mixing uniformly, filling, sterilizing by irradiation, and packaging to obtain the vegetable protein peptide beverage.
The fermentation conditions of the comparative example were the same as those of example 1 except that the soybeans were not soaked with the soaking solution of example 1 in the comparative example, and the cooking and enzymatic hydrolysis steps before peeling of example 1 were not performed in the comparative example.
The natto protein fermentation broth prepared in examples 1-4 was subjected to detection of related functional components, vitamin K2 and soy isoflavones were detected by conventional liquid chromatography, and the properties of the prepared beverage were observed. The method comprises the following specific steps:
as can be seen from the above table, vitamin K in the vegetable protein functional peptide beverage prepared by the preparation method of the present invention2The content of isoflavone in the natto is obviously higher than that in the comparative example, and the preparation method of the invention adopts the soaking solution for soaking and the protease enzymolysis process before fermentation, thus obviously promoting the dissolution rate of functional nutrient components in soybeans and effectively improving the vitamin K in the fermented natto protein liquid obtained by fermentation2And the content of soy isoflavones.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims. The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (10)
1. A vegetable protein functional peptide beverage is characterized by comprising the following raw materials in parts by weight: 1500-1800 parts of natto protein fermentation liquid, 3.0-3.3 parts of citric acid and 0.46-0.50 part of lactulose slurry, wherein the natto protein fermentation liquid contains 3000-6000IU/mL of vitamin K2And 150-240mg/mL of soy isoflavones.
2. The vegetable protein functional peptide beverage as claimed in claim 1, wherein the natto protein fermentation broth is a fermentation product obtained by soaking soybeans, cooking and peeling, pulping, performing enzymolysis with neutral protease, inoculating bacillus natto bacterial liquid for fermentation, and performing solid-liquid separation.
3. A preparation method of a vegetable protein functional peptide beverage is characterized by comprising the following steps:
soaking: selecting semen glycines with plump granules and no eyes, adding into the soaking solution, soaking at 25-35 deg.C for 12-24 hr, and taking out semen glycines;
cooking and peeling: cooking the soaked soybeans for 40min at the pressure of 110-;
pulping: adding 5 times of distilled water into the clinker, grinding the clinker into colloid for pulping, then adding the colloid into a high-pressure sterilization pot, and sterilizing for 0.5h at the pressure of 50-80kPa and the temperature of 110-;
enzymolysis: adding neutral protease into the sterile slurry, stirring and mixing uniformly for enzymolysis to obtain an enzymolysis solution;
inoculating and fermenting: transferring the enzymolysis liquid into a fermentation tank, inoculating bacillus natto bacterial liquid, performing liquid submerged fermentation, and performing solid-liquid separation on the obtained fermentation product through a centrifugal machine to obtain natto protein fermentation liquid;
preparing a beverage: adding edible auxiliary materials into the natto protein fermentation liquid, filling, sterilizing and packaging to obtain the vegetable protein functional peptide beverage.
4. The method for preparing the vegetable protein functional peptide beverage as claimed in claim 3, wherein the soaking solution is rice washing water containing trace elements, and the trace elements are ZnSO with a mass ratio of 2:14、Fe2(SO4)3The mixture of (1), wherein each liter of the soaking solution contains 0.2-0.3g of the trace elements.
5. The method for preparing a vegetable protein functional peptide beverage as claimed in claim 3, wherein the neutral protease is one or a mixture of two of subtilisin, bromelain and papain.
6. The method of claim 5, wherein the concentration of the neutral protease in the sterile slurry is 85-95 IU/mL.
7. The method for preparing a functional peptide beverage of plant protein according to claim 6, wherein in the step of proteolysis, the temperature is 46-50 ℃ and the time for proteolysis is 45-55 min.
8. The method for preparing a vegetable protein functional peptide beverage as claimed in claim 3, wherein in the step of inoculating and fermenting, the inoculation amount of the Bacillus natto bacterial liquid is 10% of the volume of the enzymolysis liquid.
9. The method for preparing a vegetable protein functional peptide beverage according to claim 8, wherein the liquid submerged fermentation is performed at a temperature of 36-40 ℃, a pH of 7.5, a stirring speed of 100r/min, a pressure of 0.04-0.06Pa, and a fermentation time of 17-24 h.
10. The method for preparing a vegetable protein functional peptide beverage according to any one of claims 3 to 9, wherein the edible auxiliary materials are citric acid and dairy syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911166585.3A CN112293627A (en) | 2019-11-25 | 2019-11-25 | Vegetable protein functional peptide beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911166585.3A CN112293627A (en) | 2019-11-25 | 2019-11-25 | Vegetable protein functional peptide beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112293627A true CN112293627A (en) | 2021-02-02 |
Family
ID=74336308
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911166585.3A Pending CN112293627A (en) | 2019-11-25 | 2019-11-25 | Vegetable protein functional peptide beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112293627A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519837A (en) * | 2021-07-24 | 2021-10-22 | 湖北真福医药有限公司 | Thrombolytic enzyme product capable of improving alcoholism and preparation method and application thereof |
| CN115886167A (en) * | 2023-02-24 | 2023-04-04 | 许昌学院 | Blueberry and natto compound beverage as well as preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731706A (en) * | 2009-12-24 | 2010-06-16 | 重庆立克生物技术有限公司 | Natto beverage and preparation method thereof |
| CN103431314A (en) * | 2013-09-06 | 2013-12-11 | 江苏丘陵地区镇江农业科学研究所 | Nutrient black soya bean powder prepared by fermentation of bacillus natto and preparation method thereof |
| CN103798649A (en) * | 2014-03-11 | 2014-05-21 | 聊城大学 | Preparation method of gelatin natto |
| CN103881936A (en) * | 2012-12-20 | 2014-06-25 | 青岛中仁药业有限公司 | Preparation method of solid-state microecological preparation for bacillus natto and bacillus subtilis culture |
| CN108403498A (en) * | 2018-04-16 | 2018-08-17 | 华熙福瑞达生物医药有限公司 | A kind of preparation method and applications of natto extracting solution |
| CN109770142A (en) * | 2019-03-19 | 2019-05-21 | 张涛 | A kind of China's garlic beans beverage and preparation method thereof |
-
2019
- 2019-11-25 CN CN201911166585.3A patent/CN112293627A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731706A (en) * | 2009-12-24 | 2010-06-16 | 重庆立克生物技术有限公司 | Natto beverage and preparation method thereof |
| CN103881936A (en) * | 2012-12-20 | 2014-06-25 | 青岛中仁药业有限公司 | Preparation method of solid-state microecological preparation for bacillus natto and bacillus subtilis culture |
| CN103431314A (en) * | 2013-09-06 | 2013-12-11 | 江苏丘陵地区镇江农业科学研究所 | Nutrient black soya bean powder prepared by fermentation of bacillus natto and preparation method thereof |
| CN103798649A (en) * | 2014-03-11 | 2014-05-21 | 聊城大学 | Preparation method of gelatin natto |
| CN108403498A (en) * | 2018-04-16 | 2018-08-17 | 华熙福瑞达生物医药有限公司 | A kind of preparation method and applications of natto extracting solution |
| CN109770142A (en) * | 2019-03-19 | 2019-05-21 | 张涛 | A kind of China's garlic beans beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519837A (en) * | 2021-07-24 | 2021-10-22 | 湖北真福医药有限公司 | Thrombolytic enzyme product capable of improving alcoholism and preparation method and application thereof |
| CN115886167A (en) * | 2023-02-24 | 2023-04-04 | 许昌学院 | Blueberry and natto compound beverage as well as preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN109717340A (en) | A kind of fermentation preparation of the two-step Cordyceps militaris ferment of combination complex enzyme hydrolysis | |
| CN102660436A (en) | Oyster yellow wine | |
| CN102351580B (en) | Method for preparing black fungus nutrient solution by utilizing food processing residues | |
| CN103421645A (en) | Walnut polypeptide liquor and production method thereof | |
| CN105192707A (en) | Preparation method of longan fermentation beverage | |
| CN104996715A (en) | A processing method for preparing wheat germ polypeptide by a compound fermentation method | |
| CN103704829A (en) | Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof | |
| CN112293627A (en) | Vegetable protein functional peptide beverage and preparation method thereof | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN105852104A (en) | Preparation method of health-care instantly-dissolved protein powder | |
| CN107969595A (en) | A kind of preparation method of compound fruit and vegetable enzyme beverage | |
| CN111493247A (en) | Large-fruit hawthorn and hericium erinaceus fermented beverage and preparation method thereof | |
| CN108719991B (en) | A method for preparing red rice containing Bacillus natto from bean dregs and bean curd yellow serofluid | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN108552360A (en) | A kind of preparation method of golden flower Moringas tea | |
| CN115777921B (en) | Preparation method of functional fruit and vegetable pulp and solid powder by composite strain fermentation | |
| CN105725163B (en) | A kind of Lenlinus edodes black garlic sauce | |
| CN105602821B (en) | A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same | |
| CN107475340A (en) | A kind of preparation method of truffle bacterium active peptide | |
| CN103704800A (en) | Technology research for producing low-molecule cherry ferment beverage by bacillus natto fermentation | |
| CN103614301B (en) | Produce the aspergillus niger of lytic enzyme and the application in preparation mushroom zymolyte thereof | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN108531529A (en) | A method of preparing polypeptide using microbe fermentation method | |
| JP2003116502A (en) | Method for producing fermented vegetable lactic acid beverage and sweetener used for non-alcohol beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |